Healthy And Cheap : Chicken Fried Rice

This is what I call a "not for company meal."  Meaning, it's delicious but not exactly pretty.  Keep it for your family meals.  Not the boss and her family.  But this is a cheap and easy and GLUTEN FREE meal that is completely yummy.

But beauty challenged aside, this meal is so yummy and really healthy.  And like everything else coming out of my kitchen, you can use what you have on hand.  For example, I titled this chicken but I actually used leftover turkey from Thanksgiving.  You could also use ham or go meatless and add a can of chickpeas.  I use brown rice in just about everything.  I love it.  But feel free to use whatever you prefer.

This recipe is really all about prep work.  I keep cooked rice and cooked chicken/turkey in bags in my freezer at all times.  I always have a variety of frozen veggies in the freezer too.  If you don't have/want to use the preserves, just add a little oil or water.

Ingredients:
* Cooked rice
* Cooked chicken
* Large bag of frozen veggies
* 1/3 c. Soy sauce
* 1-2 tbls Apricot preserves (optional)
* 2-3 eggs, soft scrambled

Directions:
* Scramble a few eggs.  Don't overcook them as they will be added again to a cooking pan later.  Set aside.

* In large pan (I use the one that I scrambled eggs in to keep this a one pot meal), add a bit of soy sauce and preserves.  If not using preserves, feel free to instead add some brown sugar, EVOO or even just water.  You are making the sauce.  So make something saucy.

* Once you have a sauce going (about 1/4-1/2 cup is all- just to coat), add bag of frozen veggies.  Once defrosted, add chicken.  Once brought to temp, add rice and scrambled eggs.  Toss together to bring to the same temperature and coat in sauce.  Taste.  Add more soy sauce if needed.

* Serve warm.

This meal is full of protein in the brown rice, eggs and meat.  Lots of yummy veggies if you use a big bag.  It's cheap and super simple.  Oh and completely comforting on a chilly night!

Easy Eggplant Dip

2 Japanese white eggplants, 1 GIANT purple eggplant, 1 black tomato (it's supposed to be that color), 2 not yet ripe t'mater that fell early and will ripen in a sunny window and lots of delish red t'maters that were made into salsa.

It's been so rainy and dreary here lately that I've just sort of let my garden go.  And by garden, I mean two eggplant plants (do I say eggplants or eggplant plants?), three tomato plants and on acorn squash that died a few weeks ago. 

So imagine my surprise the other evening when I was out picking t'mater and spied this giant purple eggplant!  All hidden under the big fuzzy eggplant leaves.  This sucker is heavy as all get out.   I was afraid it wouldn't be very tasty this overgrown.  Oh but I just hate waste.  So I chopped it up and tossed it in some EVOO, Kosher salt and pepper.  And roasted it for about 30 mins (until soft).

Then I buzzed it thorough the food processor with a dash or three of chili powder.  You might need to add a little more EVOO too depending on how much you added before roasting.  And if you find a jar of roasted red peppers in your pantry, I bet that would be yummy too.

Not pretty but sooo yummy!

This dip has no actual name.  But it's really really yummy.  Like addicting.  Great on chips, crackers, veggies, crusty bread, or a spoon.

So should you find yourself with a giant purple eggplant or a bunch of normal sized eggplants, you totally need to make this little eggplant dip.  Because it's really really good!





Really Yummy Chicken Salad

Terrible photo but I didn't think of taking one until I was at the end of the bowl.  As in eating right out of said bowl.  Don't judge- you know you do it too!

This chicken salad is actually both gluten free and dairy free.  I didn't invent the wheel here.  I've been eating this or a version of it for years.  But as I am using this blog as my personal recipe organization system, it is becoming a post.  I'm pretty sure no one but my Bestie is reading this blog anyway.

Ingredients:

* 2 boneless, skinless chicken breasts, cubed
* 1 medium apple (Granny Smith is my favorite), chopped small
* 1/4 cup dried fruit.  (raisins, cranberries, chopped apricots, cherries, etc)
* 1/2 cup mayo
* 3 tbls applesauce
* 1 tbls maple syrup
* 1/2 tsp dried parsley
* 1 tsp curry powder, divided
* 1/4 tsp allspice or cinnamon
* salt and pepper to taste
* evoo spray

Directions:

* Cut up chicken, removing any excess fat.  Saute in pan using EVOO spray.  Toss in salt, pepper, half the curry powder and towards the end of the cooking time, maple syrup. 
* Let chicken cool completely.
* In a bowl, mix mayo, applesauce, remaining herbs and spices, apples and dried fruit (pictured is half golden raisins and half cranberries).
* Add cooled chicken.  Toss to coat.  Double check for salt and pepper- add more if needed.
* Best if served after sitting in the fridge for at least an hour.